About Me

I support people on their journey to wellness through nutrition and lifestyle coaching! I am passionate about teaching people how lifestyle choices can be fun, inspiring and positively affect all aspects of their lives. I love guiding people to wellness one meal at a time!!
I am also a passionate mama, a yogi and I love to cook!

Thursday, February 18, 2010

SOOTHING LENTIL SOUP

Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein2 to 3 tablespoons extra virgin olive oil1 large onion, chopped2 to 3 cloves garlic, crushed (or more)1 to 2 teaspoons grated fresh ginger2 teaspoons mild curry powder2 cups red lentils8 cups water or veggie stock (or a mixture of both)3 to 4 large carrots, peeled and sliced4 cups thinly sliced chard (or kale, spinach, collards)2 to 3 tablespoons freshly squeezed lemon juice2 teaspoons Herbamare or sea saltHeat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more. Add the red lentils and water or stock. I like to prep the carrots at this point. It's just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils). Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften. Enjoy! Source: www.NourishingMeals.com.